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The Tall Oven (electric)
During use the appliance becomes hot. Care should
be taken to avoid touching the heating elements
inside the oven.
The clock must be set to the time of day before the
ovens will work. See 'The Clock' section of these
instructions for how to set the clock.
Before using for the first time, to dispel
manufacturing odours turn the ovens to 230°C and
run for an hour. To clear the smell make sure the
room is well ventilated to the outside air, by opening
windows or turning on a cooker hood for example.
We recommend that people with respiratory or allergy
problems should vacate the area for this brief period.
1
Turn the oven knob to the temperature you need.
2
The oven indicator light will glow until the oven has
reached the temperature you selected. It will then
cycle on and off during cooking.
3
When cooking foods with high water content (e.g.
oven chips) there may be some steam visible at
the grille at the rear of the hotplate. This is perfectly
normal.
4
The fan in the oven circulates hot air continuously, which
means faster more even cooking.
The recommended cooking temperatures for a
fanned oven are generally lower than a non-fanned
oven.
5
The fan only setting. The fan circulates air inside
the oven but the heating element is not turned on. This
setting is useful for defrosting small quantities frozen
foods.
Whole chickens and large joints of meat should be
defrosted in the refrigerator. Do not defrost in a warm
oven or whilst the adjoining oven is hot.
When the oven is on, don't leave the door open for
longer than necessary, otherwise the knobs may get
very hot.
Cooking high moisture content foods can
create a 'steam burst', when the oven door
is opened. When opening the oven stand
well back and allow any steam to disperse.
The wire shelves should always be pushed firmly to
the back of the oven.
Baking trays meat tins etcetera should be placed
level centrally on the oven's wire shelves. Keep all
trays and containers away from the sides of the oven,
as overbrowning of the food may occur.
For even browning, the maximum recommended size
of a baking tray is 230mm (9") by 320mm (12
the Tall oven.
• Always leave a 'fingers width' between dishes on
the same shelf. This allows the heat to circulate
freely around them.
• To reduce fat splashing when you add vegetables
to hot fat around a roast, dry them thoroughly or
brush lightly with cooking oil.
• Where dishes may boil and spill over during
cooking, place them on a baking tray.
Tall oven shelves
The tall oven is supplied
with four normal cooking
shelves
11
/
") for
1
2
and a plate warming
shelf.
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